directions

In a large saucepan, heat the oil over moderately low heat. Add the onion, fennel, celery and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the potatoes, broth, water, the remaining 1 1/4 teaspoons salt and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.

Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.

Tip: VARIATIONS: You'll need a total of 8 cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard, spinach, escarole, green cabbage or kale. The more variety the better.
WINE RECOMMENDATION:&#x0D;
Your best bet with all these greens is a charming, fruity red, such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with and highlight the vegetables.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2961

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

1 reviews

Simple and Full of Greens

This soup was easy and loaded with veggies -- I made it with a mix of kale and chard. The cheese gives it much-needed body and was better with a bit more than the recipe calls for. Next time I might try simmering a hunk of Parmesan rind in the pot as the soup cooks (take it out before serving). This soup also might be good with the addition of small white beans.